Preheat over to 350 F or 176 degrees C. Prepare your muffin tins with muffin cup liners and spray each muffin liner with a little oil spray.
Make Date paste- place ¾ cup seeded and packed dates into ½ cup hot water and soak for 15 minutes. Then place both the dates with the water into the food processor and blend until smooth. Set aside. If you plan on using prepared date paste or brown sugar, you can skip this step.
In a medium bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves and mix well. Set aside.
In your mixer, add your date paste and melted coconut oil and mix together, will be clumped together but do not worry. Next add your eggs one at a time to the mixer and blend. Blend until the mixture is lighter in color and the dates are streaked through. Add your pumpkin puree and mix until blended.
Next add about ⅓ of the dry flour mixture at a time and mix on slow. Finish up with adding the rest of the flour mixture and add any adds ins as desired. We added in an additional ¼ cup chopped dates. You may wish to add raisins, goji berries, chocolate chips or whatever your little heart desires. Your batter will be very thick.
Spoon your healthy pumpkin muffins mixture into each of the prepared muffin cups. Smooth out a little bit with a butter knife. Press a pecan on top each of the muffins. Bake between 18 to 22 minutes or until a toothpick comes out clean.
Enjoy! (Store in a sealed container either at room temperature or in the refrigerator up to 3 Days, can freeze up to 3 months)